Welcome to a new world of veggie burgers. Instead of a meat patty, you’ll fry up a tasty kumara patty and plant-based cheese, then pile it with crispy rocket leaves on a brioche-style bun. With a smear of our special burger sauce and fries on the side, this is a burger for the record books!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
plant-based grated cheese(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
plant-based burger buns(ContainsGluten, SoyMay be presentMilk, Peanuts, Sesame, Tree Nuts, Egg, Sulphites)
Aussie spice blend
plant-based kumara patty(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts, Egg)
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Add Aussie spice blend, a pinch of salt, a drizzle of olive oil and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• While the fries are baking, thinly slice tomato into rounds.
• When the fries have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Cook kumara burger (see ingredients) until golden, 4-5 minutes each side. • In the last 1-2 minutes of cook time, sprinkle plant-based grated cheese over patties and cover with a lid or foil so cheese melts. • Meanwhile, bake plant-based burger buns directly on the wire oven rack until heated through, 3-4 minutes.
• In a medium bowl, combine rocket leaves, a drizzle of balsamic vinegar and olive oil. Season to taste. • Slice buns in half. Spread each bun with a layer of burger sauce. Top with a kumara patty, some tomato and dressed rocket leaves. • Serve with spiced fries.